These creamy pumpkin ricotta stuffed shells are a cozy dish that brings fall flavors to your table! Filled with a tasty mix of pumpkin and ricotta, they are sure to please everyone.
Stuffing these shells is like giving each one a warm hug! I love topping them with a sprinkle of cheese and popping them in the oven—what a treat! 🧀
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for stuffing, but if you can’t find them, consider using manicotti or even cannelloni tubes. Both work well for holding the filling!
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use homemade pumpkin puree. Just roast a small pumpkin, scoop out the flesh, and blend it until smooth.
Ricotta Cheese: For a lighter version, cottage cheese can work in place of ricotta. Just blend it to a smoother consistency first, as it has a different texture.
Cheese: While mozzarella is classic, you can use other melting cheeses like provolone or even a sharp white cheddar for added flavor. Mixing cheeses can enhance the dish!
Dried Sage: If you have fresh sage, use it! Fresh herbs add brightness to dishes. You can also try thyme or Italian seasoning as a substitution.
How Do I Prepare the Pasta Shells for Stuffing?
Cooking the pasta shells properly is crucial for preventing breakage and ensuring they hold the filling. Here’s how to do it well:
- Boil the shells in a generous pot of salted water. This adds flavor.
- Cook them just until al dente, about 1-2 minutes less than package instructions.
- Immediately drain and rinse the shells with cold water to halt cooking. This keeps them from becoming too soft.
- Lay them on a clean kitchen towel to dry before stuffing. This helps keep them from sticking together.
What’s the Best Way to Assemble the Stuffed Shells?
Assembling the stuffed shells can get a little messy, but it’s easy with a few tips:
- Use a spoon or a piping bag to fill each shell generously with the pumpkin mixture. Don’t be shy!
- Place the stuffed shells snugly in the baking dish. A little space between them is fine.
- Cover them evenly with sauce to keep them moist during baking.
By paying attention to these ingredient tips and techniques, you’ll have a delicious dish that family and friends will love! Enjoy making your creamy pumpkin ricotta stuffed shells!
Creamy Pumpkin Ricotta Stuffed Shells
Ingredients You’ll Need:
- 20 jumbo pasta shells
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 large egg
- 2 cups marinara or tomato sauce
- 2 tablespoons olive oil
- Fresh parsley or sage leaves, for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and 35 minutes to bake, totaling around 50 minutes from start to finish. It’s perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that it’s nice and hot when your stuffed shells are ready to go in!
2. Cook the Pasta Shells:
In a large pot of salted boiling water, cook the jumbo pasta shells according to the package instructions until they are al dente—this means they should still have a slight bite to them. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Set them aside to dry a bit.
3. Make the Filling:
In a big bowl, combine the pumpkin puree, ricotta cheese, ½ cup of the shredded mozzarella, Parmesan cheese, garlic powder, dried sage, ground nutmeg, salt, pepper, and the egg. Mix everything together until it’s well combined and creamy.
4. Prepare the Baking Dish:
Pour about 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish, spreading it evenly. This will keep the shells moist while they bake.
5. Stuff the Shells:
Now it’s time to stuff those shells! Take each cooked shell and fill it generously with the pumpkin ricotta mixture. Place the stuffed shells in the baking dish, opening side up.
6. Add Sauce and Cheese:
Pour the remaining marinara sauce over the stuffed shells, making sure they’re nicely coated. Then sprinkle the remaining ½ cup of shredded mozzarella cheese on top of everything.
7. Drizzle with Olive Oil:
A little drizzle of olive oil over the top will add some richness and help everything bake beautifully.
8. Bake:
Cover the dish with foil and bake for 25 minutes. After that, carefully remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.
9. Rest and Serve:
Once done, remove the dish from the oven and let it rest for about 5 minutes. This helps everything set up a bit before serving.
10. Garnish and Enjoy:
Garnish your delightful stuffed shells with fresh parsley or sage leaves if you’d like, and serve warm. They’re creamy, comforting, and packed with flavor!
Enjoy your creamy, comforting pumpkin ricotta stuffed shells! Perfect for all squash lovers out there! 🍂
FAQ for Creamy Pumpkin Ricotta Stuffed Shells
Can I Use Different Types of Cheese?
Absolutely! While ricotta and mozzarella are classic choices, feel free to experiment with other cheeses like cottage cheese, goat cheese, or even a sharp cheddar for added flavor. Just remember that the textures may vary!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of marinara if needed to keep them moist.
Can I Make This Dish Ahead of Time?
Yes, you can assemble the stuffed shells in advance! Cover the dish with foil and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
What Can I Serve with Stuffed Shells?
These stuffed shells are fantastic on their own, but pairing them with a side salad or garlic bread makes for a well-rounded meal. You can also add roasted vegetables for a complete dinner!
